Basic Potato Pancakes

4 large potatoes

1 yellow onion

1 egg, beaten

Salt to taste

Freshly ground black pepper to taste

2 to 4 tablespoons of flour

Oil for frying

Peel the potatoes and onion and grate them into a large bowl.

Grain off the excess liquid.

Mix in the egg, the salt, and the black pepper.

Add enough flour to make a nice thick mixture.

Set the oven to 200 degrees F.

Heat ¼-inch of oil in a heavy skillet over medium heat. Drop two or three 1/4-inch cup mounds of batter into the hot oil, and flatten to make 1/2-inch thick pancakes.

Fry, turning once, until golden brown.

Transfer to a paper towel lined plate to drain, and keep the cakes warm in the low oven until ready for serving.

Repeat until all the mixture is used.

Serve with applesauce and sour cream.

4 large potatoes

1 yellow onion

1 egg, beaten

Salt to taste

Freshly ground black pepper to taste

2 to 4 tablespoons of flour

Oil for frying

Peel the potatoes and onion and grate them into a large bowl.

Grain off the excess liquid.

Mix in the egg, the salt, and the black pepper.

Add enough flour to make a nice thick mixture.

Set the oven to 200 degrees F.

Heat ¼-inch of oil in a heavy skillet over medium heat. Drop two or three 1/4-inch cup mounds of batter into the hot oil, and flatten to make 1/2-inch thick pancakes.

Fry, turning once, until golden brown.

Transfer to a paper towel lined plate to drain, and keep the cakes warm in the low oven until ready for serving.

Repeat until all the mixture is used.

Serve with applesauce and sour cream.